Spanish Omelette Recipe | Breakfast or Snack Recipe| Tortilla De Patatas Española

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil maintains a high smoke point and is healthier.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

In a large frying pan or wok, heat 1 tbsp olive oil over medium heat.

Sprinkle potatoes and onions and stir it.

Put the lid and cook for 2-3 minutes on low to medium heat.

Sprinkle salt and black pepper powder and mix well.

Cook until golden brown and crisp. Cook, stirring occasionally, until potatoes soften and begin to brown.

Meanwhile, beat eggs together with salt, pepper, coriander leaves and green chilies (optional).

Again heat a large frying pan, heat 1 tbsp olive oil/refined oil/butter over medium heat.

Add cooked potatoes and spread it nicely and pour eggs into pan and stir gently to combine.

Reduce heat to low and cook until eggs begin to brown on the bottom.

Put the lid and let it to cook for 4-5 minutes.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it.

Slide the omelet back into the pan with the uncooked side down.

Cook until (4-5 minutes on low heat) eggs are set.

Slice it in pieces and Serve hot Spanish omelette with buns, sliced tomato and carrot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens